Directions

1. Make the black beans as directed, preferably the day before you wish to serve.
2. Heat the oil in a medium nonstick skillet over medium heat, and add the onion. Cook, stirring often, until the onion is lightly colored, about 10 minutes. Add the garlic, stir together for about a minute until fragrant, and add the ground chili and cumin. Cook, stirring, for two to three minutes, until the mixture begins to stick to the pan. Add the tomatoes and their juice and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and the chipotles, and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 15 minutes, until the mixture is thick and fragrant.
3. Stir the tomato mixture into the beans, and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. Taste and adjust salt.
4. Just before serving, stir in the cilantro. Spoon into bowls, and garnish each bowl with a generous spoonful of goat cheese or queso fresco. Serve with corn tortillas or cornbread.
Note: If you want a thicker chili, puree 1 or 2 cups of the beans in a blender or a food processor fitted with the steel blade and stir back into the pot.
Yield: Serves six to eight
Advance preparation: The simmered beans can be made three or four days ahead, and the chili will keep for three or four days in the refrigerator. This chili freezes well.

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